I found this recipe on one of the blogs that I frequent. I loved the mushroom mixture, but I think it would be better if it wasn't made into a sandwich. I thought the bread just made it too filling. I served it with homemade baked Parmesan fries. All in all, it was a fairly easy and delicious meal.
Source: http://jennalaughs.com
makes 4 sandwiches
Ingredients:
1 cup sliced mushrooms
1 tablespoon vegetable oil
1 14-oz can beef broth
1 or 2 tablespoons flour
1 pound extra lean ground sirloin
6 slices provolone cheese
8 slices rye bread
1 tablespoon butter
Salt and pepper, to taste
Directions:
Saute mushrooms in a saucepan with oil over medium heat about 5 minutes. When mushrooms are brown and soft, pour in can of beef broth and stir. Let the gravy simmer until it reduces to half, about 7 to 10 minutes. Add flour and whisk until combined, until desired thickness. Season with salt and pepper and set aside.Assemble the ground beef into 4 long, thin patties. Season with salt and pepper. Cook in a skillet over medium high heat for 5 minutes on each side. Put the burgers to the side when they are done.Over medium heat, melt butter in a skillet. Assemble the sandwiches: bread, cheese, burger, gravy, bread. Spread the gravy on the top slice of bread. Grill sandwiches until the bread is toasted.
Showing posts with label Beef. Show all posts
Showing posts with label Beef. Show all posts
Monday, January 3, 2011
Tuesday, December 14, 2010
French Dip Brisket
I always look to Rachael Ray for recipe inspiration, she never disappoints! This recipe was the bomb! It was so flavorful and easy. All I had to do was a little prep in the morning before work and put it in the crock pot. It was so nice to have dinner ready when I got home! I would recommend this recipe to any one, it is so good! I made a few changes, such as use a roast instead of the brisket, since it was on sale. I also used turkey bacon to make it a bit more figure friendly.
Source: Rachaelray.com
Ingredients:
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, chopped ( I used turkey bacon)
Salt and pepper
1 beef brisket (3 pounds) ( I used a beef chuck roast)
1 large onion, thinly sliced
2-3 cloves garlic, finely chopped or grated
1 bay leaf
1/2 pound crimini mushrooms, wiped clean and quartered
2 cups beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons Worcestershire sauce
2 tablespoons honey
For serving:
1 loaf bread, cut into 4-inch sections, split and toasted ( I omitted)
Sliced Swiss cheese ( I omitted)
Flat leaf parsley, chopped (I omitted)
Preparation:
Place a large skillet over medium heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate to drain.
Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper and sear on all sides until golden brown, 3-4 minutes per side.
While the meat is searing, add the reserved bacon, onion, garlic, bay leaf, mushrooms, beef stock or broth, thyme, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the pot and cover. Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
Thinly slice the brisket. To serve, dunk the bread into the sauce and top with brisket, Swiss cheese, cooked veggies, more juice and parsley.
Source: Rachaelray.com
Ingredients:
1 tablespoon extra virgin olive oil (EVOO)
4 slices smoky bacon, chopped ( I used turkey bacon)
Salt and pepper
1 beef brisket (3 pounds) ( I used a beef chuck roast)
1 large onion, thinly sliced
2-3 cloves garlic, finely chopped or grated
1 bay leaf
1/2 pound crimini mushrooms, wiped clean and quartered
2 cups beef stock or broth
2 tablespoons fresh thyme, chopped
2 tablespoons Worcestershire sauce
2 tablespoons honey
For serving:
1 loaf bread, cut into 4-inch sections, split and toasted ( I omitted)
Sliced Swiss cheese ( I omitted)
Flat leaf parsley, chopped (I omitted)
Preparation:
Place a large skillet over medium heat with one turn of the pan of EVOO, about 1 tablespoon. Add the bacon to the pan and cook until golden brown, about 5 minutes. Remove the bacon from the pan with a slotted spoon and reserve on a paper towel-lined plate to drain.
Return the skillet to medium-high heat with the bacon fat. Season both sides of the brisket with salt and pepper and sear on all sides until golden brown, 3-4 minutes per side.
While the meat is searing, add the reserved bacon, onion, garlic, bay leaf, mushrooms, beef stock or broth, thyme, Worcestershire sauce and honey to the crock of a slow cooker. Season with salt and pepper and stir to combine. Add the seared meat to the pot and cover. Cook on high for 5 hours or low for 7-8 hours, until the meat is tender.
Thinly slice the brisket. To serve, dunk the bread into the sauce and top with brisket, Swiss cheese, cooked veggies, more juice and parsley.
Thursday, October 28, 2010
Irish Stew
This is my favorite recipe for Irish Stew! I have made it numerous times, but this is the first time I have blogged about it. The blog that I retrieved it from is also one of my favorites. The owner of the blog is a young Irish lad that takes georgeous photos and makes yummy recipes!
Source: Adapted from: http://thegoodmoodfoodblog.com
Ingredients:
3 tablespoons of wholemeal flour.
3 teaspoons of ground black pepper.
1 ½ pounds of stew steak.
2 tablespoons of sunflower oil. (I used canola oil)
4 large carrots, chopped roughly.
2 large onions, chopped into half moon pieces.
1 ½ litres of beef stock.
A good pinch of sea salt.
2 bay leaves.
5 large potatoes peeled and sliced into 1cm discs.
A good handful of freshly chopped parsley. (I omitted)
1 tsp dried thyme (my addition)
1 tsp dried oregano (my addition)
Preheat the oven to 200˚C/390˚F/Gas 6. ( I use a crockpot on low for 7 hrs)
Place the stew steak, wholemeal flour, and black pepper in a resealable plastic bag. Seal the bag and give it a good shake so that all the steak pieces have a nice coating of flour and pepper. Heat a large frying pan with a good glug of sunflower oil and brown half the steak pieces. Transfer the steak pieces to the casserole. Repeat with the rest of the meat. Fry the onions in the meat juices on the pan for 2 minutes, adding an extra drop of oil if necessary. Transfer the onions to the casserole. Add in the carrots, beef stock, sea salt, bay leaves, and stir through. Add the potato slices on top, season with a generous amount of black pepper and cover with the lid. Transfer the casserole to the oven and cook for 1 ½ hours. Serve straight from the casserole to some large bowls with some tasty wholemeal bread. Sprinkle the parsley on top and enjoy!
Source: Adapted from: http://thegoodmoodfoodblog.com
Ingredients:
3 tablespoons of wholemeal flour.
3 teaspoons of ground black pepper.
1 ½ pounds of stew steak.
2 tablespoons of sunflower oil. (I used canola oil)
4 large carrots, chopped roughly.
2 large onions, chopped into half moon pieces.
1 ½ litres of beef stock.
A good pinch of sea salt.
2 bay leaves.
5 large potatoes peeled and sliced into 1cm discs.
A good handful of freshly chopped parsley. (I omitted)
1 tsp dried thyme (my addition)
1 tsp dried oregano (my addition)
Preheat the oven to 200˚C/390˚F/Gas 6. ( I use a crockpot on low for 7 hrs)
Place the stew steak, wholemeal flour, and black pepper in a resealable plastic bag. Seal the bag and give it a good shake so that all the steak pieces have a nice coating of flour and pepper. Heat a large frying pan with a good glug of sunflower oil and brown half the steak pieces. Transfer the steak pieces to the casserole. Repeat with the rest of the meat. Fry the onions in the meat juices on the pan for 2 minutes, adding an extra drop of oil if necessary. Transfer the onions to the casserole. Add in the carrots, beef stock, sea salt, bay leaves, and stir through. Add the potato slices on top, season with a generous amount of black pepper and cover with the lid. Transfer the casserole to the oven and cook for 1 ½ hours. Serve straight from the casserole to some large bowls with some tasty wholemeal bread. Sprinkle the parsley on top and enjoy!
Monday, June 1, 2009
Crockpot Beef Stew with Sweet Potatoes
I was raised in a home with a diet that consisted largely of meat and potatoes. I swore to myself that when I grew up and had my own house, we would not have meat and potatoes most days of the week! One exception is beef stew. I love beef stew and am always looking for ways to change it up and make it different. I never thought of making it with sweet potatoes, but I am so glad that I found this recipe for the idea. I loved this stew so much that it may become a staple in my house. I adapted this recipe to suit my tastes, but it is pretty close to the original.
Source: http://kyleecooks.blogspot.com
Ingredients:
1 pound of stewing beef, cut into 1" chunks
14 oz beef stock
2 medium sweet potatoes
1 large onion, diced
2 rashers thick bacon, diced
1 tsp dried thyme ( I used oregano)
salt and pepper to taste
Directions:
Coat the crockpot with nonstick cooking spray
combine all of the ingredients and mix well.
Cover and cook on low 7-8 hours, or on high 5-6 hours, or until meat and veggies are tender.
Source: http://kyleecooks.blogspot.com
Ingredients:
1 pound of stewing beef, cut into 1" chunks
14 oz beef stock
2 medium sweet potatoes
1 large onion, diced
2 rashers thick bacon, diced
1 tsp dried thyme ( I used oregano)
salt and pepper to taste
Directions:
Coat the crockpot with nonstick cooking spray
combine all of the ingredients and mix well.
Cover and cook on low 7-8 hours, or on high 5-6 hours, or until meat and veggies are tender.
Sunday, March 1, 2009
Hungarian Beef Stew
A few weeks ago there was a sale at the store for buy one get one free roasts. I used one up right away, but I still had one in the freezer. I decided to make beef stew with the one that I had leftover. I wanted beef stew, but I didn't want plain beef stew. I went looking through my recipes and came across this Hungarian Beef Stew. I love sweet paprika and try to use it when I can. I figured this would be a great recipe for all of that flavor. It was really good. The flavor was really bright and warm. The only downside was that it was really greasy from the meat. I think that I should have put potatoes in it so that they would soak up some of the grease. I paired it with whole what egg noodles to make it heartier.
Source: Cook's Illustrated Nov/Dec 2008
1 boneless beef chuck roast (3.5 pounds), trimmed of excess fat and cut into 1.5 inch cubes
salt
1/3 c sweet paprika ( it is really important to only use sweet paprika for this dish)
1 (12 oz) jar roasted red peppers, drained and rinsed
2 tbsp tomato paste
3 tsp white vinegar
2 tbsp vegetable oil (I used 1)
4 large onions, diced small ( I used 2)
4 large carrots, peeled and cut into 1 inch rounds
1 bay leaf
1 c. beef broth, warmed
1/4 c sour cream, optional
Ground black pepper
1 Adjust the oven rack to lower-middle position and heat to 325 degrees. Sprinkle meat evenly with 1 tsp salt and let stand for 15 minutes. Process paprika, red peppers, tomato paste and 2 tsp vinegar in a food processor until smooth, 1 to 2 minutes, scraping down that sides as needed.
2. Combine oil, onions and 1 tsp salt in a large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until onions soften but have not begun to brown, 8-10 minutes.
3. Stir in paprika mixture; cook stirring occasionally, until onions stick to the bottom of the pan, about 2 minutes. Add beef, carrots and bay leaf; stir until beef is well coated. Scrape down the sides of the pot with a rubber spatula. Cover the pot and transfer to the oven. Cook until meat is tender and the surface of the liquid is 1/2 inch below the top of the meat, 2 to 2.5 hours, stirring every 30 minutes. Remove from the oven and add enough beef broth so that the surface of liquid is 1/4 inch from the top of the meat (beef should not be fully submerged0. Return covered pot to the oven and continue to cook until a fork slips easily in and out of the beef, about 30 minutes longer.
4. Skim the fat off of the surface; stir in the remaining teaspoon of vinegar and sour cream, if using. Remove the bay leaf and serve.
Source: Cook's Illustrated Nov/Dec 2008
1 boneless beef chuck roast (3.5 pounds), trimmed of excess fat and cut into 1.5 inch cubes
salt
1/3 c sweet paprika ( it is really important to only use sweet paprika for this dish)
1 (12 oz) jar roasted red peppers, drained and rinsed
2 tbsp tomato paste
3 tsp white vinegar
2 tbsp vegetable oil (I used 1)
4 large onions, diced small ( I used 2)
4 large carrots, peeled and cut into 1 inch rounds
1 bay leaf
1 c. beef broth, warmed
1/4 c sour cream, optional
Ground black pepper
1 Adjust the oven rack to lower-middle position and heat to 325 degrees. Sprinkle meat evenly with 1 tsp salt and let stand for 15 minutes. Process paprika, red peppers, tomato paste and 2 tsp vinegar in a food processor until smooth, 1 to 2 minutes, scraping down that sides as needed.
2. Combine oil, onions and 1 tsp salt in a large Dutch oven; cover and set over medium heat. Cook, stirring occasionally, until onions soften but have not begun to brown, 8-10 minutes.
3. Stir in paprika mixture; cook stirring occasionally, until onions stick to the bottom of the pan, about 2 minutes. Add beef, carrots and bay leaf; stir until beef is well coated. Scrape down the sides of the pot with a rubber spatula. Cover the pot and transfer to the oven. Cook until meat is tender and the surface of the liquid is 1/2 inch below the top of the meat, 2 to 2.5 hours, stirring every 30 minutes. Remove from the oven and add enough beef broth so that the surface of liquid is 1/4 inch from the top of the meat (beef should not be fully submerged0. Return covered pot to the oven and continue to cook until a fork slips easily in and out of the beef, about 30 minutes longer.
4. Skim the fat off of the surface; stir in the remaining teaspoon of vinegar and sour cream, if using. Remove the bay leaf and serve.
Monday, February 2, 2009
Cowboy Steak with Coffee and Ancho Rub
Once in awhile, I love to eat a really good steak. My favorite steaks to eat are big juicy restaurant steaks, but I don't ever eat at home what I do in a restaurant. I usually try to buy good cuts of meat that are on the small side. Since they are small I like to give them big flavor. When I saw this recipe I knew that my meager steaks would pack a powerful punch. This is a really good rub. I think that the coffee really brings out the flavor of the beef. My family couldn't even tell that coffee was a main ingredient and of course, I didn't tell them about it until after they told me that it was "so good." The only change that I made was to cook the steaks on the outside grill because I prefer the grill flavor.
Source: The Food You Crave by Ellie Krieger
Ingredients:
1.5 tsp ground ancho chile or regular chili powder
1.5 tsp finely ground espresso coffee
1/2 tsp dark brown sugar
1/4 tsp dry mustard
1/4 tsp ground coriander (I omitted)
1/4 tsp salt
1/4 tsp pepper
One 1 1/4 pound shoulder center steak(ranch steak) or top sirloin, about 1 1/4" thick
Directions:
Coat a nonstick skillet with cokking spray and preheat it over medium high heat or preheat the grill. In a small bowl, combine all of the ingredients except the meat and rub it well into both sides of the steak. Cook the steak for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Allow the steak to rest for 5 minutes before slicing thinly.
Serves 4; serving size: 7 slices
WW points = 5
Southwestern Slaw
I made this as a side to the steaks. It was really great. The only thing that I added was sweet pickle relish for some sweetness.
Source: The Food You Crave by Ellie Krieger
1 medium jicama, peeled and sliced into thin strips ( I omitted)
1/4 head read cabbage cored and thinly sliced ( about 5 cups)
1 small red onion, diced
1/2 c. chopped fresh cilantro
1/4 c. mayonnaise ( I used light mayo)
1/2 c. lowfat buttermilk
1 Tbsp fresh lime juice
salt and pepper to taste
In a large serving bowl, toss together the jicama, cabbage onion and cilantro.
In a small bowl, whisk together the mayo, buttermilk and lime juice and season with salt and pepper. Pour the dressing over the vegetables and toss to coat. This will keep in the fridge in an airtight container for about 3 days.
Serves 12; serving size: 3/4 cup
WW points = 1
Source: The Food You Crave by Ellie Krieger
Ingredients:
1.5 tsp ground ancho chile or regular chili powder
1.5 tsp finely ground espresso coffee
1/2 tsp dark brown sugar
1/4 tsp dry mustard
1/4 tsp ground coriander (I omitted)
1/4 tsp salt
1/4 tsp pepper
One 1 1/4 pound shoulder center steak(ranch steak) or top sirloin, about 1 1/4" thick
Directions:
Coat a nonstick skillet with cokking spray and preheat it over medium high heat or preheat the grill. In a small bowl, combine all of the ingredients except the meat and rub it well into both sides of the steak. Cook the steak for 5 minutes per side, turning once, for medium rare or to your desired degree of doneness. Allow the steak to rest for 5 minutes before slicing thinly.
Serves 4; serving size: 7 slices
WW points = 5
Southwestern Slaw
I made this as a side to the steaks. It was really great. The only thing that I added was sweet pickle relish for some sweetness.
Source: The Food You Crave by Ellie Krieger
1 medium jicama, peeled and sliced into thin strips ( I omitted)
1/4 head read cabbage cored and thinly sliced ( about 5 cups)
1 small red onion, diced
1/2 c. chopped fresh cilantro
1/4 c. mayonnaise ( I used light mayo)
1/2 c. lowfat buttermilk
1 Tbsp fresh lime juice
salt and pepper to taste
In a large serving bowl, toss together the jicama, cabbage onion and cilantro.
In a small bowl, whisk together the mayo, buttermilk and lime juice and season with salt and pepper. Pour the dressing over the vegetables and toss to coat. This will keep in the fridge in an airtight container for about 3 days.
Serves 12; serving size: 3/4 cup
WW points = 1
Sunday, January 4, 2009
Beef Stew
It is cold and rainy tonight which is a rarity in Phoenix, so I decided to take advantage of it and make beef stew. Stew is a winter favorite of mine. I saw this recipe in my new Barefoot Contessa cookbook and knew that it would be perfect tonight. Warning: This recipe is very time consuming. For those of you that work full time, I would recommend that you save it for a day off. I would also omit the red wine the next time I make it. The taste of the wine was very over-powering!
Parker's Beef Stew
Source: Barefoot Contessa: Back to the Basics
Ingredients:
2.5 pounds good-quality chuck beef, cut into 1 1/4" cubes
1 (750ml) bottle good red wine ( I used 1/2 of the bottle)
3 whole garlic clove, smashed
3 bay leaves
6 oz bacon, cut into 1" pieces ( I used center cut bacon)
2 cups + 2 tbsp A/P flour
salt & pepper
2 medium yellow onions, chopped
olive oi ll
2 tbsp minced garlic
1 pound carrots, peeled and cut into 1.5" chunks
1 pound small potatoes, halved or quartered
1 (14.5) oz can of beef stock ( I used 32 oz to sub for the remaining wine)
1 large branch of fresh rosemary( I omitted)
1/2 c sun-dried tomatoes in oil, drained (I used 1 small can of fire roasted tomatoes to cut back on oil)
2 tbsp Worcestershire sauce
1 (10 oz) package of frozen peas ( I omitted)
Directions:
Place the beef in a bowl with the red wine, garlic clove, and bay leaves. Cover the bowl and marinate overnight in the fridge.
Brown the bacon in a large saute pan until crispy. With a slotted spoon, transfer the bacon to a Dutch oven. Combine 2 cups of flour, 1 tbsp salt & 1 tbsp pepper in a bowl.
Lift the beef out of the marinade and discard the bay leaves and garlic, saving the marinade. In batches, dredge the beef cubes in the flour an then shake off the excess. In the same saute pan, brown half of the beef over medium for 5-7 minutes, turning to brown all sides.
Place the browned beef in the Dutch oven with the bacon and brown the remaining beef. Add the second batch to the Dutch oven.
Meanwhile, preheat the oven to 300 degrees.
Lower the heat under the saute pan to medium-low, add the onions and cook for 5 minutes, adding extra olive oil if necessary. Add the minced garlic and saute 1 more minute. Add the carrots and potatoes and cook for 5 minutes more, stirring occasionally. Place all of the veggies in the Dutch oven with the beef. Add 2.5 cups (I used 1 cup) of the reserved marinade (discard the rest) to the saute pan and cook over high heat to deglaze the bottom of the pan, scraping all of the brown bits with a wooden spoon. Add the beef stalk, rosemary, tomatoes, Worcestershire sauce and s&p. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat. Cover the pot and place it in the oven for 2 hours, until the veggies are tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 275 degrees.
When the stew is done, discard the rosemary branch. Ladle 1 cup of the pan juices into a bowl and whisk 2 tbsp of flour into it. Pour it back into the stew, stir gently, and simmer for 3 more minutes, until thickened. Stir in the frozen peas, season to taste, and serve hot.
Note: I eliminated the entire last step. I thought that the stew was thick enough without adding the extra flour.
Parker's Beef Stew
Source: Barefoot Contessa: Back to the Basics
Ingredients:
2.5 pounds good-quality chuck beef, cut into 1 1/4" cubes
1 (750ml) bottle good red wine ( I used 1/2 of the bottle)
3 whole garlic clove, smashed
3 bay leaves
6 oz bacon, cut into 1" pieces ( I used center cut bacon)
2 cups + 2 tbsp A/P flour
salt & pepper
2 medium yellow onions, chopped
olive oi ll
2 tbsp minced garlic
1 pound carrots, peeled and cut into 1.5" chunks
1 pound small potatoes, halved or quartered
1 (14.5) oz can of beef stock ( I used 32 oz to sub for the remaining wine)
1 large branch of fresh rosemary( I omitted)
1/2 c sun-dried tomatoes in oil, drained (I used 1 small can of fire roasted tomatoes to cut back on oil)
2 tbsp Worcestershire sauce
1 (10 oz) package of frozen peas ( I omitted)
Directions:
Place the beef in a bowl with the red wine, garlic clove, and bay leaves. Cover the bowl and marinate overnight in the fridge.
Brown the bacon in a large saute pan until crispy. With a slotted spoon, transfer the bacon to a Dutch oven. Combine 2 cups of flour, 1 tbsp salt & 1 tbsp pepper in a bowl.
Lift the beef out of the marinade and discard the bay leaves and garlic, saving the marinade. In batches, dredge the beef cubes in the flour an then shake off the excess. In the same saute pan, brown half of the beef over medium for 5-7 minutes, turning to brown all sides.
Place the browned beef in the Dutch oven with the bacon and brown the remaining beef. Add the second batch to the Dutch oven.
Meanwhile, preheat the oven to 300 degrees.
Lower the heat under the saute pan to medium-low, add the onions and cook for 5 minutes, adding extra olive oil if necessary. Add the minced garlic and saute 1 more minute. Add the carrots and potatoes and cook for 5 minutes more, stirring occasionally. Place all of the veggies in the Dutch oven with the beef. Add 2.5 cups (I used 1 cup) of the reserved marinade (discard the rest) to the saute pan and cook over high heat to deglaze the bottom of the pan, scraping all of the brown bits with a wooden spoon. Add the beef stalk, rosemary, tomatoes, Worcestershire sauce and s&p. Pour the sauce over the meat and vegetables in the Dutch oven and bring to a simmer over medium heat. Cover the pot and place it in the oven for 2 hours, until the veggies are tender, stirring once during cooking. If the stew is boiling rather than simmering, lower the heat to 275 degrees.
When the stew is done, discard the rosemary branch. Ladle 1 cup of the pan juices into a bowl and whisk 2 tbsp of flour into it. Pour it back into the stew, stir gently, and simmer for 3 more minutes, until thickened. Stir in the frozen peas, season to taste, and serve hot.
Note: I eliminated the entire last step. I thought that the stew was thick enough without adding the extra flour.
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